If you’re craving a dessert that perfectly balances rich chocolate with the warm, cozy flavor of fall, look no further than this Chocolate Pumpkin Cake Recipe. It’s a delightful treat that combines moist pumpkin puree with deep cocoa, spiced just right with cinnamon, nutmeg, and cloves. Whether you’re celebrating a special occasion or simply want to indulge in a comforting slice, this cake offers a wonderful texture and flavor that’s guaranteed to impress everyone at your table.
Ingredients You’ll Need
The magic of this Chocolate Pumpkin Cake Recipe starts with simple, everyday ingredients that each play a key role in building its moist crumb and rich taste. From the all-purpose flour that gives structure to the fragrant spices that bring warmth, every component is essential for that perfect bite.
- 1 3/4 cups all-purpose flour: Provides the foundation and body for the cake’s tender texture.
- 1 cup granulated sugar: Adds sweetness and balances the spices and cocoa.
- 1/2 cup brown sugar, packed: Brings a subtle molasses note and keeps the cake moist.
- 1/3 cup cocoa powder: Delivers the rich chocolate flavor that pairs beautifully with pumpkin.
- 1 teaspoon baking soda: Helps the cake rise and keeps it light.
- 1/2 teaspoon baking powder: Provides a little extra lift for fluffiness.
- 1/2 teaspoon salt: Enhances all the other flavors and balances sweetness.
- 1 teaspoon ground cinnamon: Brings warmth and classic autumn spice notes.
- 1/2 teaspoon ground nutmeg: Adds a fragrant, nutty undertone.
- 1/4 teaspoon ground cloves: Contributes a sweet, slightly peppery spice punch.
- 1 cup canned pumpkin puree: The star ingredient that makes the cake moist and full of fall flavor.
- 1/2 cup vegetable oil: Keeps the cake tender and moist.
- 2 large eggs: Bind everything together and add richness.
- 1 teaspoon vanilla extract: Brings depth and rounds out the flavors.
- 1/2 cup buttermilk: Adds slight tang and contributes to a tender crumb.
- 1/2 cup mini chocolate chips (optional): For an extra chocolate boost and little bursts of melty sweetness.
How to Make Chocolate Pumpkin Cake Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan to ensure your cake comes out cleanly and effortlessly once baked. This small step saves you from any sticky mess later!
Step 2: Combine Dry Ingredients
In a large bowl, whisk together all the dry ingredients: flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, salt, and the trio of warming spices—cinnamon, nutmeg, and cloves. Mixing them first distributes everything evenly, so your cake bakes uniformly delicious.
Step 3: Mix the Wet Ingredients
In another bowl, stir together the canned pumpkin puree, vegetable oil, eggs, vanilla extract, and buttermilk. Combine until silky smooth—this mixture provides moisture and flavor, giving the Chocolate Pumpkin Cake Recipe its signature tender crumb.
Step 4: Bring It All Together
Gradually pour the wet ingredients into the dry, gently folding to combine. Don’t overmix; just stir until no streaks of flour remain. If you’re feeling indulgent, fold in the mini chocolate chips now for delightful pockets of melty chocolate throughout.
Step 5: Bake to Perfection
Pour the batter evenly into your prepared pan and smooth the top. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will soon smell heavenly, hinting at the treat ahead.
Step 6: Cool and Enjoy
Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely. This pause lets everything set perfectly so every slice holds its shape and texture.
How to Serve Chocolate Pumpkin Cake Recipe
Garnishes
Once cooled, jazz up your Chocolate Pumpkin Cake Recipe with a variety of toppings. Dusting it lightly with powdered sugar keeps it simple and elegant, while drizzling warm chocolate ganache adds a luxurious touch. Whipped cream or a scoop of vanilla ice cream pairs beautifully for an extra indulgent experience.
Side Dishes
This cake is fantastic on its own, but if you’re serving a full dessert spread, consider fresh berries or spiced nuts alongside. A hot cup of coffee, chai tea, or even mulled cider enhances the seasonal flavors and rounds out the treat perfectly.
Creative Ways to Present
For a festive twist, cut the cake into small squares and serve on decorative plates with pumpkin seeds sprinkled on top. You can layer slices with cream cheese frosting between them for a rustic pumpkin-chocolate layer cake that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Your leftover Chocolate Pumpkin Cake Recipe stays moist and flavorful when stored in an airtight container at room temperature for up to three days. For longer storage, refrigerate, but allow it to come back to room temperature before serving to enjoy the full richness.
Freezing
This cake freezes beautifully! Wrap it tightly in plastic wrap and aluminum foil, then store in the freezer for up to three months. When you’re ready to enjoy, thaw it overnight in the fridge and serve as usual.
Reheating
Warm leftover slices gently in the microwave for 15 to 20 seconds to bring back that freshly-baked feeling. You can also toast individual pieces lightly in a toaster oven to refresh the outer edges and revive softness inside.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! Just make sure to cook and puree your fresh pumpkin first. Canned pumpkin offers convenience and consistent moisture, but homemade puree works wonderfully if prepared properly.
Is it possible to make this cake gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Make sure your baking powder and other ingredients are gluten-free, too, for the best results.
Can I replace the vegetable oil with butter?
You can swap oil for melted butter if you prefer. Butter adds a richer flavor but can make the cake slightly denser, so keep this in mind when mixing.
Will the chocolate chips melt completely?
Mini chocolate chips usually soften and create little pockets of gooey chocolate without melting entirely, which adds delightful texture surprises throughout the cake.
How long will the cake keep fresh?
Stored properly in an airtight container, this cake stays moist and fresh for about 3 to 4 days at room temperature, or up to a week refrigerated.
Final Thoughts
There’s something truly special about this Chocolate Pumpkin Cake Recipe that makes it a standout dessert for any occasion. The cozy blend of spices, rich chocolate, and moist pumpkin creates a cake that feels both comforting and indulgent. I can’t wait for you to try it and share it with loved ones—once you do, it might just become your new favorite go-to treat!
Print
Chocolate Pumpkin Cake Recipe
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This moist and flavorful Chocolate Pumpkin Cake blends rich cocoa and warm pumpkin spices for a perfect fall dessert. With a tender crumb and optional mini chocolate chips, it’s a delightful twist on classic chocolate cake, ideal for gatherings or cozy nights.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Wet Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Optional
- 1/2 cup mini chocolate chips
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Prepare a 9-inch round or square cake pan by greasing and flouring it to prevent the cake from sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, salt, ground cinnamon, nutmeg, and cloves until evenly combined.
- Mix wet ingredients: In a separate bowl, combine the canned pumpkin puree, vegetable oil, eggs, vanilla extract, and buttermilk. Stir these ingredients together until the mixture is smooth and uniform.
- Combine wet and dry ingredients: Gradually add the wet mixture into the dry ingredients, stirring gently until just combined. If you like, carefully fold in the mini chocolate chips to add bursts of chocolate throughout the cake.
- Bake the cake: Pour the batter evenly into the prepared pan and spread it out smoothly. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool: Allow the cake to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely, which helps the texture set perfectly.
- Serve: For serving, dust the cake lightly with powdered sugar or top with chocolate ganache if desired. Alternatively, serve it plain to enjoy the rich pumpkin and chocolate flavors.
Notes
- Be sure not to overmix the batter to keep the cake tender.
- The mini chocolate chips are optional but add a delightful texture.
- Use fresh spices for the best flavor.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake can be frozen for up to 2 months; thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
